This ended up being a bit of a stressful end to the week for various reasons so we either weren't home to eat or too spent to think about cooking. Thankfully I had made a fabulous tomato soup and The Kid was happy with two big bowls full of grilled cheese croutons for Thursday because he certainly didn't get any real dinner on Friday night.
Sunday came along and Shack had to work so I felt like I should make something that the boys would find really comforting. It was time to whip out a basic meatloaf. I have been holding back on a couple of winter staples so that I could make them this last month of this challenge to make it all go by a bit faster. They really enjoyed the turkey meatloaf but they both love a good, solid meatloaf so much and it was the perfect meal to end a not so good week.
It's not like anyone is actively counting the days until I no longer have to stick to this crazy challenge or anything.

heat a sauté pan over med heat with a small glug of olive oil and sauté the onion, celery and garlic for about five minutes until it's softened. Remove from heat and let cool to room temp.
Preheat oven to 400F

Put the slice of bread in the food processor and grind up into crumbs. Add the milk and let sit and put aside. Put the beef, pork, bbq sauce, eggs, herbs, salt and chinese mustard in a big bowl. Add the bread crumbs that you soaked in milk and mix with your hands for about a minute. Don't over mix or your meatloaf will be tough.

Line a baking sheet with parchment or foil. Divide the meat mixture into halves and form each half into a loaf shape on the parchment lined pan. Mix the glaze ingredients and then brush each of the two meatloaves with the glaze. Scatter the red onion slices over each meatloaf.
Put the baking tray in your hot oven and bake for about 45 minutes to 1 hr. Check after 45 minutes and the internal temp should be at least 160F. Take it out of the oven and let it sit for about ten minutes to settle before slicing and serving.

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